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Roasted chicken with chips

STEP 1. Preheat the oven to 400˚F. and line a rimmed baking sheet with a piece of parchment paper. STEP 2. In a shallow dish, combine the flour, garlic powder, onion powder, and dried dill. Whisk to combine and season to taste with salt and pepper. STEP 3.

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In a shallow dish combine flour, salt, pepper, onion powder, parsley and dill. Bread the chicken tenders by dipping them first into the flour, then in the egg, and finally coat them in the potato chip breading. Place each breaded chicken tender on the rack on the baking tray. Bake in the oven at 400F for 22 minutes.

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Spray a 9X13 pan with non-stick cooking spray. Melt the butter in a shallow pan and mix in all of the seasonings. Place the crushed potato chips in another shallow pan. Dip each chicken breast in the melted butter (flip over if needed to coat all sides) and then roll in the crushed potato chips until well coated.

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Preheat your oven to 375 degrees. Sprinkle your chicken with Creole seasoning and salt (to taste). Place your flour and half of your pepper in a wide, shallow bowl. In another bowl, whisk the eggs and buttermilk together. In a third bowl, mix the crushed potato chips and the rest of your pepper.

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Line a baking sheet with parchment paper, and preheat the oven to 400 degrees F. Trim the fat off the chicken cutlets, and cut in long, 1-inch slices. Cut the slices in nugget sized pieces or strips. Beat the egg, milk and pepper together in a shallow bowl.

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Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight. Preheat oven to 375 degrees F (190 degrees C). Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.

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Remove the top shelf from the oven, then preheat to 200°C/400°F/gas 6. Scrub the potatoes, chop into erratic 2 to 5cm chunks and place in a large baking dish. Peel and quarter the onions, then break apart into petals and add to the dish. Strip half the oregano leaves into a pestle and mortar and pound to a paste with a pinch of sea salt and.

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Place the cooling rack into the fridge or freezer until the chips are cold, not frozen. 30 minutes in the freezer and up to 2 hours in the fridge. Fill a large pot with vegetable or grapeseed oil and bring to 140 degrees Celsius. Using a slotted spoon, carefully place the chips into the hot oil and fry for 8 minutes.

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Directions. Preheat oven to 400 degrees. Crush potato chips in a food processor or with your hands in the bag then pour into a shallow dish or bowl. Whisk together egg and milk in a separate shallow dish or bowl. Season chicken strips lightly with salt and pepper then dunk into egg mixture.

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Add about 2 cups of potato chips to a gallon freezer bag and seal. Gently roll a rolling pin over the chips to crush into small flakes. Add more chips to the freezer bag and crush as long as it's manageable. Pour the crushed chips into a shallow bowl. In another shallow bowl, whisk the two eggs until smooth.

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For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment. In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2.

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Instructions. Preheat oven to 425 degrees F. Line a baking sheet with foil, and spray with Pam. In a shallow dish, beat eggs. Crush potato chips in a ziploc bag with a rolling pin. Pour into another shallow dish. Cut chicken breasts in half lengthwise. Pound with a meat mallet.

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In a large resealable plastic bag, combine the potato chips, parsley, salt, paprika and onion powder. Brush chicken with mayonnaise; add chicken to the crumb mixture and shake to coat. Place in an ungreased microwave-safe 11x7-in. baking dish. Cover with paper towels; cook on high for 6-8 minutes or until a thermometer reads 170°.

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Preheat the oven to 180ºC/350ºF/gas 4. If your chicken has been refrigerated, let it come up to room temperature. Cut the unpeeled potatoes into 2cm-thick chips, then parboil in a pan of salted water with one of the whole lemons for 4 to 6 minutes. Drain in a colander (remove the lemon and set aside for the dressing), leave to steam dry for a.

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Instructions. Preheat oven to 400˚F and line baking sheet with parchment paper. Combine flour, garlic powder, onion powder, and dried dill in shallow dish, season with salt and pepper. Whisk egg with salt and pepper in separate shallow dish. Crush potato chips in zippered bag and transfer to third bowl.

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Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper; set aside. In a shallow dish, combine flour, garlic powder, onion powder, 2 teaspoons kosher salt and ½ teaspoon black pepper. Place eggs and Worcestershire sauce in a separate shallow dish; whisk to combine.